Saturday, November 28, 2015

Meet your barista: Alan Roll at The Service Station

Posted By on Sat, Nov 28, 2015 at 10:00 AM

For a traditional Ethiopian coffee experienced in a large café setting, The Service Station in North Spokane is the place to be. With a spacious seating area equipped with tables, bar-style seating and oversized arm chairs, this gathering place is the perfect amount of cozy and business. 

Since 2011, Alan Roll has been a part of the team at The Service Station, moving from serving coffee into his current position as general manager. 

  • Kailee Haong

INLANDER: How did you end up at The Service Station?
ROLL: Good close friends opened up this place, actually. Since then, it's changed hands a couple times, but I'm here because I love The Service Station. I was first hired on in January 2011 and I worked for about a year. [Then] I had a massive brain injury. After recovery, I came back to work for a little bit, then I moved for a year. I came back as a supervisor, and I am actually now the general manager. 

What made you want to get into coffee?
I'll start by saying I've always drank coffee. I think the things that have caught my eye about coffee in the past is the art that can be intertwined along with just a simple cup of coffee. What caught my eye here was the statement about what The Service Station is. The fact that friends owned it, and also I was just waiting tables which I had done for some time, so a nice change of scenery was appropriate, and I couldn't have asked for a better scene right now. 

What's the most rewarding thing about working here?
Oh, the guests. Absolutely, hands down. I have met so many new people, family, friends — I would not be here if it wasn't for the people here. I'm here for the people. I love people, I absolutely love people. I thrive on it. 

Any current coffee trends you've been noticing?
People are actually really getting away from what a genuine cup of coffee is. A cup of coffee is what everybody drinks, but it's so done up now. You're not even really tasting the coffee anymore. Even just a single solo macchiato shot with a dab of cream and a little bit of caramel, that happens maybe once a day. You want a great cup of coffee and you really want to taste what you're drinking— I wish there was more of that. We are falling away from what an actual cup of coffee really is.

Do you have a favorite memory of working here?
I don't know if I have a specific memory. I have so many good ones, there aren't any bad ones. If anything, I would just have to revert back to my guests.

  • Kailee Haong

Have you had any really memorable customers?
Mary. I love Mary. She's a teacher, I want to say at Brentwood. I might be wrong on that, and I don't even know her last name. But I know her drink, I know what bagel she gets. She is definitely hands-down my favorite. She's brought me a plant.

What is your favorite thing to drink here?
Oh, it'd have to be my drink. It has actually gotten outside the counter and people actually come in and order "the Alan." What it is, is a drip coffee with horchata, brown sugar, cinnamon and a splash of almond milk.

What is your favorite food item here?
The chicken panini. 

What are some of your hobbies?
Actually, I do some odd-ball art, I'd have to say. I like to decoupage many things. Just to start, giant canvases. I have some hanging on my wall in my home, like 4-feet-by-5-feet. I have a table top that I've decoupaged. I'm also a complete plant fiend. I even have one of my aloe vera cactuses in here. I love nature, so when the weather is appropriate, hiking, walking — all over the place.

If you could describe the coffee shop in one word, what would it be?

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Tuesday, November 17, 2015

Top Chef contestant and Spokane native Chad White comes home to open a restaurant

Posted By on Tue, Nov 17, 2015 at 11:54 AM

A screenshot of Native Post & Provision's website.
  • A screenshot of Native Post & Provision's website.

  • Chef Chad White Facebook
  • Chef Chad White

Spokane's food scene is in the midst of a renaissance, with more chef-owned eateries popping up than ever. Ripe for growth, the industry is even drawing top talent from major culinary cities who are eager to get back to their small-town roots. The latest personality to enter the Inland Northwest food scene is San Diego's Chef Chad White — also a contestant on the 13th season of Top Chef, Top Chef: California — who's coming home to Spokane to open a planned eatery called Native Post & Provisions. The Top Chef season White is competing in premieres on Bravo on Dec. 2-3, and will feature 17 chefs from across California.

Eater San Diego reports that upon his return to Spokane, Chef White is planning to open a 40-to-50-seat restaurant featuring a Northwest-centric menu, with most dishes cooked over a wood fire. The projected opening date is spring 2016. It's not yet confirmed where Native Post & Provisions is to be located.

White, an award-winning chef who trained in French and Mediterranean cuisine, has an eclectic, urban food style that's heavily Baja-influenced, but his tagline is "borderless flavor" — he doesn't box himself in to only cooking in region-specific styles.
Though he's coming back home, White said he plans to keep operating two restaurants in the San Diego-Tijuana area: La Justina in Tijuana and Craft Pizza Co. in San Diego. His Comun Taqueria in San Diego will close.

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Tuesday, November 10, 2015

Free and discounted meals offered to area vets this Veterans Day

Posted By and on Tue, Nov 10, 2015 at 2:52 PM

A scene from 2013's Veterans Day ceremony at the Spokane Arena. - YOUNG KWAK
  • Young Kwak
  • A scene from 2013's Veterans Day ceremony at the Spokane Arena.

To recognize the sacrifices of our region's military veterans, several area restaurants are offering free meals or special discounts to say thanks. Pass the word along, or make reservations now to share the appreciation from all of us for helping keep America the land of the free and the home of the brave.

Old European
7640 N. Division, 467-5987
Free meals for vets offered from 7 am to 2 pm
Menu features: Swedish crepes, Dutch babies, German pancakes

Little Euro
517 N. Pines, 891-7662
Free meals for vets offered from 7 am to 2 pm
Menu features: Stuffed french toast, Danish Aebelskivers, burgers

245 W. Main, 634-5226
Buy-one-get-one free for vets offered from 11 am to 11 pm
Menu features: Myzithra spaghetti, chicken cacciatore, scampi luigi

MacKenzie River Pizza
9225 N. Nevada, 413-1043
25 percent off for vets, offered from 11 am to 9 pm
Menu features: Apple and chicken flatbread, MacKenzie River pizza, Buffalo mack 'n’ cheese

Tomato Street
6220 N. Division, 484-4500
50 percent off for vets, offered from 11 am to 10 pm
Menu features: Sicilian focaccia sandwich, grandma’s lasagna, seafood manicotti

Pizza Pipeline
1403 N. Division, 326-6412
30 percent off for vets on carry-out, from 10 am to 1 pm
Menu features: Fiery fingers chicken pipeliner sub, Thai peanut supreme, Hawaiian luau extreme

Golden Corral

7117 N. Division, 468-1895
Free meals for vets offered from 5 to 9 pm
Menu features: variety of buffet style items

Timber Creek Grill Buffet
9211 E. Montgomery Ave, 892-6390
$5 lunch from 10:30 am to 4pm; $7 dinner from 3:30 pm to close
Menu features: Teri street chicken, seafood salad, clam chowder

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Wednesday, November 4, 2015

Meet your barista: Evan Lovell at Indaba Coffee

Posted By on Wed, Nov 4, 2015 at 1:31 PM

Tucked in from the downtown corner of Howard and Main is the new-ish, second location of Indaba Coffee. Walking inside, one might mistake it for a hip, underground art gallery, due to the art on the walls and the bar feel. Whether swinging in for a quick cup of joe, or bringing work to sip and stay a while, Indaba's atmosphere fosters a perfect environment for your coffee run.

Barista Evan Lovell has been working at Indaba for about a year now, after working at several other coffee stands and shops in his past. 

  • Kailee Haong

INLANDER: How did you end up at Indaba?

LOVELL: This one in particular, it was just relationships through the coffee community. I've worked at a few others, but they're all fairly tightly-knit, so a friend got a hold of me and was like: "Hey, we need somebody to work here," and I thought, "Alright, cool, I'll do that.'"

Why did you choose to get into coffee?
It actually all started when I first got married. I was working in retail, and I needed another job, and I was working at a coffee stand in the mall up at NorthTown, and I did that for a little bit. I realized how awesome it was, like I'm a very mechanical-minded person, so figuring out the science and everything behind it was really cool. So, from there, building knowledge and using the knowledge I learned in biology and chemistry and stuff like that to apply it and keep doing cool things, making things that people like to drink — it's just fun.

Have you noticed any coffee trends lately?
Transparency, I would say. Like throughout the coffee industry. Just being very transparent with the public about whats going on. There are some roasters who publish all about how much they pay for their coffee when they get it, and how much they're marking it up. With us, our bar is obviously very transparent, and people can see everything that we're doing. That's my favorite part, being able to watch people watch me. They're just entranced by it and it's really cool.

What are some of your hobbies?
I am actually a photographer with my wife on the weekends. We actually went through the photo program at the Falls together. It was some fun stuff. She has a business shooting weddings, and I help her with that. We play with our puppy — normal married life stuff.

  • Kailee Haong

What's the most rewarding thing about working here? 
Meeting people. Having people come in that you would have never met otherwise, especially down here. Having people come in from these office buildings out of some sort of corporate meeting, they come in and you can kind of connect with them over coffee and have that common ground together, where otherwise, more likely than not, I would have never had the opportunity to talk to them. 

Do you see the same people coming in, or do you notice a lot of new people?
I'd say it's pretty 50/50. We get a lot of regulars, but we get a lot of travelers, too. We get a lot of tourists and stuff coming from like Portland or Seattle, which is always kind of cool, they're always super funny. They're always coming in like, "Oh, yeah, they told us to come check this place out, because we'd feel right at home."

Could you share a favorite memory?
I don't think I have just one. I think it's just like every day, just coming in and being able to provide something for somebody and enjoy what I do while providing for my family, I think that's just awesome. It's a cool opportunity to have. 

Have you had any really memorable customers?
I've served Allen Stone before, which was cool. That was a pretty memorable one. Actually, his girlfriend is the artist who put up all the work here, so getting to meet him and see how humble they are — they're pretty memorable. 

Are you a coffee person or a tea person?
Coffee. I love tea. It's hard because coffee is so difficult. Trying to get it to taste the way that you want takes a lot of work, but with tea you can just shoot and hit something, you'll figure it out.

What is your favorite thing to drink?
I love a good, just black, coffee. I'd say specifically a Kenyan coffee. They're very complex and intense.

What is your favorite thing to eat here?
I have a soft spot for the maple walnut scones. Those are very hard to turn down. 

If you could describe this coffee shop in one word, what would it be?

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Friday, October 23, 2015

With Chinese Lantern Festival extension, Deng Chu restaurant also continues

Posted By on Fri, Oct 23, 2015 at 12:42 PM

The Chinese Lantern Festival has been extended now until Nov. 15. - YOUNG KWAK
  • Young Kwak
  • The Chinese Lantern Festival has been extended now until Nov. 15.

The inaugural Washington State Chinese Lantern Festival has been so successful since it opened in late September that it's being extended through November 15. That's an extra two weeks added to the originally planned five-week run. 

Recently the Inlander reported that festival attendance has greatly surpassed projections, with tens of thousands of visitors from across the region coming to see the handmade, illuminated sculptures from China placed throughout Riverfront Park. 

For the additional weeks, ticket prices ($12-$17) and festival hours are to remain the same. Nightly performances of Chinese dance, acrobatics and music also are to continue on a stage in the park's Lilac Bowl. In honor of Veteran's Day, on Nov. 11 all military veterans can come see the displays at no charge.

A few components of the event, however, will change due to the unforeseen schedule change. Traditional Chinese art displays and artisan vendors won't remain on site, and the menu at the pop-up Chinese restaurant Deng Chu is set to alter.

The final weeks of the five-week tour of Chinese cuisine, created and prepared by renowned Spokane chef Jeremy Hansen, continues this weekend and next. The current menu, offered tonight and tomorrow, highlights the spicy and flavorful food of China's Sichuan region, followed by the light and mild cooking of the Shanghai region. Dinner service for these fixed price menus ($25/person, plus $14 festival admission) and the Chef's Table option ($100/person, limited seating) is offered Thursday through Saturday, from 5-9 pm. Reservations are filling up quickly, and while you can still dine as a walk-in customer, the final two weeks of Deng Chu's "tour of China" dinners should be pretty packed.

Because the festival extension wasn't something Hansen was planning for, the two extra weeks at Deng Chu will not feature these multi-course meals, confirms his wife Kate Hansen, who runs the operational side of the couple's Spokane restaurants.

Instead, the restaurant will be open just on Friday and Saturday during the added weekends of Nov. 6-7 and Nov. 13-14, and for walk-in diners only. The Chef's Table experience also won't continue, but Kate Hansen says there will be more food and price options for customers since the fixed-price menu isn't continuing. Also offered alongside the food is a beverage menu featuring cold and hot non-alcoholic drinks and tea, as well as Townshend Cellars wine, Chinese bottled beer and three cocktails created specially for the event by the Butcher Bar's Cody Winfrey.

As we've said before, if you've been thinking about going to this unprecedented event, don't wait too long because it'll be gone before you realize it.

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Tuesday, October 20, 2015

Meet your barista: Brie Slavens at Vault Coffee

Posted By on Tue, Oct 20, 2015 at 2:01 PM

Moving into the historic Exchange National Bank building about a year ago, Vault Coffee sits quietly on a Coeur d' Alene street corner. It's since become a popular hangout spot for many. 

After moving to Coeur d'Alene from California and enrolling in North Idaho College, 18-year-old Brie Slavens traded in her coffee stand job to cash in at Vault. Spending most of her time at work and interacting with some of her favorite people — her customers — you're likely to spot Brie if you make it out to Vault. 

  • Kailee Haong

INLANDER: Why coffee?
SLAVENS: I think one of the things I like about coffee is that no matter where you go, it's kind of like a family. You're all interested in the same thing, you're all there for a reason. There's no ulterior motive, either. It's not like you walk into a clothing store and they're like, 'you need to buy this, 'cause this is my paycheck!' Wherever you work in the coffee industry, for the most part you get really close with the people you work with, and I'm a people person, so I need to be with people that I like.

How did you end up at Vault?
I was dropping of my resume at a couple places —Thomas Hammer and Post Falls Coffee Co., —and both of them called to interview me, but I had already had an interview here. I talked to Danelle, [the owner], and I really liked her right off the bat. She was really kind, and that's the kind of person I wanted to work for. I had an interview with her, and she was just genuine. I want to work for someone who honestly cares about her business and who isn't just in it for a quick income. She cares; she loves all of us. That's why I wanted to work here. 

Are there any current coffee trends going around that you've noticed?
White coffee. That is not coffee. White coffee is such a fad and it's so funny. I think it's gross. Other than the Pumpkin Spice Latte — which is something I'm totally a fan of, I love those, I'll drink those all day, I don't care — I think it just goes with the seasons. 

What are some of your hobbies?
I used to ride horses. I totally would if I still have the opportunity. I love horses. Some day, I am determined to have a farm. Not a farm with cows, though, just horses. Probably like two. I like to read. I like to do yoga. I try to do yoga four times a week. 

Continue reading »

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Thursday, October 8, 2015

Celebrate the glory of fresh hop beers at the Lantern Tap House this weekend

Posted By on Thu, Oct 8, 2015 at 4:14 PM


There's this trend in the craft beer world that's been going on for a while now, but just seems to have caught the attention of the mainstream beer consumer and that's fresh hop beers. These are beers brewed with, as the name implies, hops that are freshly picked and dropped into the brewing process before given a chance to dry out, making for a floral, aromatic and overall delectable beer. The downside? The beers are typically made in small quantities and don't last as long due to the brewing process.

So when something like the Lantern Tap House's Third Annual Fresh Hop Festival rolls around, you should hop (pun!) on the opportunity to taste as many as you can. The festival, which is now underway until 10 pm and runs again tomorrow (4 to 10 pm) and Saturday (noon to 10 pm), is housed in a tent outside the South Perry Street pub and features an impressive 29 beers from 23 different breweries on tap. Here's the list the Lantern provided us with.

Iron Goat, River City, 12 String, Laughing Dog, NoLi, Double Mountain, Paradise Creek, Ninkasi, Perry Street Brewing, Hale’s Brewery, Ecliptic, Breakside, Beer Valley, Wallace Brewing, Trickster Brewing, Laurelwood, Oakshire, Hopworks Urban Brewery, Full Sail, Sockeye, Payette, Big Sky, and Base Camp.

And, remember, this is probably your only chance to taste the bulk of these beers. I've tasted a half dozen or so fresh hop beers from Northwest breweries so far this season and — let me tell ya, kids — it was a good year for hops.

There's live music tonight and Friday night, in case the beer along wasn't reason enough to get your tastebuds down to the festival. 

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Tuesday, October 6, 2015

Skywalk this way: Newly renovated Twigs Bistro at River Park Square is open

Posted By on Tue, Oct 6, 2015 at 3:40 PM

Twigs Bistro at River Park Square re-opened Tuesday - MAX CARTER
  • Max Carter
  • Twigs Bistro at River Park Square re-opened Tuesday

After an extensive renovation Twigs Bistro in River Park Square has re-opened, boasting a 1,200 square foot "landing" that overlooks Post Street and the mall atrium. Interestingly, the far end of the landing connects with the part of the food court where Twigs was originally located in River Park Square

According to the bistro and martini bar's Director of Operations Casey Curtis, the new landing provides guests
The view of the new "landing" at Twigs Bistro at River Park Square - MAX CARTER
  • Max Carter
  • The view of the new "landing" at Twigs Bistro at River Park Square
 with a fantastic dining experience and great views of the mall and the city of Spokane.

"The biggest change is the different sight lines and the views," Curtis said. "There are things that we're not used to seeing at Twigs, and now there are plenty of different spots you can sit in, not just on the landing. You can view into the mall, you can view out into downtown Spokane, and then as the holidays roll around, the tree will be right here as well."

The renovation also included significant improvements to the bar and lounge areas, Curis said.

"A lot of people are really excited about the lounge. It's very inviting, there are TVs and it's cozier than our previous lounge was," he said. "We expanded the bar as well. There used to only be six tables in the lounge and about 12 seats at the bar, and now there are 19 tables in the lounge and 20 seats at the bar top."

Already a popular place to get a bite or have a drink, Twigs at River Park Square just stepped up their game big time. The restaurant is now open and fully operational, and the landing is available for seating on a first come, first serve basis. 
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Monday, October 5, 2015

Meet your barista: Promise Boutelle at Caffé Affogato

Posted By on Mon, Oct 5, 2015 at 11:00 AM

  • Kailee Haong

Caffé Affogato, located in the front of the quirky, open-market downtown venue called the Saranac Commons, is an Italian-style cafe, making its debut early this year. Stylistically simple and occupying a small area, the cafe serves a wide variety of beverages, including affogatos, tea and even ice creams. Eastern Washington University junior, Promise Boutelle, has lived in Spokane since she was a child, and has had an inclination toward coffee since the age of 15. You can head downtown and find Promise behind the counter, chatting with customers and making drinks.

INLANDER: How did you end up at Caffé Affogato?
BOUTELLE: We opened in February, and I think I was hired at the end of April. It’s a pretty new cafe still. So, this girl that I actually went to school with, Syd, she worked here from like the very beginning, before it was even a shop because she knew the owner. So I knew Syd, and I saw her posting on Instagram all the time of this cute little cafe and I was so jealous, so I would go in there and get coffee and I kind of just talked my way into it, basically. They happened to be needing a floater, someone who covers shifts every once in awhile, and so I did that and I got the job. I did that for a while, and then the manager at the time had to quit, and then I basically got all of his hours. It worked out pretty nicely.

Do you have any jobs aside from being a barista?
For a long time I was working the espresso stand at Eastern [Washington University], since I go to school there. I’ve worked many barista jobs, but right now this is the only job, and I only want this job because I love it so much.

Do you want to stay in Spokane after you graduate?
No. I mean, don’t get me wrong, this year I’ve actually really learned to love Spokane. I like it way more now than I liked it in high school. In high school, I hated Spokane. I don’t know, I see myself everywhere because I want to travel. I plan on moving to Denmark, I want to live in Canada, I want to live on the West Side — anywhere. That’s the only reason I say ‘no.’ But maybe later down the road.

  • Kailee Haong

What are your hobbies?
I love listening to music, I love going to concerts, I’m going to a concert tomorrow, actually. Purity Ring, it’s at the Knitting Factory. I like going to music festivals like Sasquatch, it’s my thing. I go every year. I love holistic medicine type of stuff; I like plants, gardening. I love like, I don’t know, I love nurturing my body. I love listening to my body, like ‘what does it need?’ or how to I heal it — oh, yoga. I love doing yoga. I’m that typical hippie girl.

Are there any current coffee trends going on right now?
Yeah, that frickin’ latte art stuff. We actually just held a competition, it’s a latte throwdown, I think it was like a week ago. Yeah, latte art is like a huge thing right now. I mean, it’s cool, but I feel like everyone tries to do the same design, and with me, I’m not that good at the free pour, but I love just making it look pretty. It doesn’t have to be that same flower thing, you know? I can do a heart, too.

What’s the most rewarding thing about your job?
Probably just building that customer-barista relationship with each other. Just really getting to know your customers as friends, or as people, because I run into them all the time because I work downtown — I almost live downtown. It’s just fun getting to know them... I get a lot of regulars, but because the cafe is in such a cool spot, people will like randomly just look into it. We get tons of those people, too.

Could you share a favorite memory?
I don’t know. I’ve had so many. I don’t know if I’ve had just one favorite moment, I’ve had a lot. Probably just like laughing about whatever. There are a lot of nice people and it’s just a good atmosphere. Not even just the people I work with, but like the people that work at Mediterrano, the bakery, the brewery guys — they’re all so fun and I feel like we’re just one giant family in there.

Are you a coffee or a tea person?
It depends on my mood, because I’m naturally super energized, so I don’t really need coffee. I mean, I drink coffee probably once, sometimes twice a week, only when I need it. I like both. It just depends.

What is your favorite drink?
I love yerba mate green tea. I love just plain soy lattes, sometimes with like honey and cinnamon. And I love drinking cold brew, only what I’ll do is I’ll steam the cold brew. It’s different than a drip coffee, it’s a lot better for you than regular coffee. I usually prefer hot drinks, so I’ll just steam it and put some honey and cinnamon in it.

If you could describe the coffee shop in one word, what would it be?

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Friday, October 2, 2015

Moscow Farmers Market named Idaho's best; local market season wraps up soon

Posted By on Fri, Oct 2, 2015 at 11:39 AM

  • Moscow Farmers Market Facebook

Since 1977, the Moscow Farmers Market has been providing Palouse residents with fresh produce, meat, baked goods, flowers, plants and handmade arts and crafts. This year, the market was recognized for its longterm success by the American Farmland Trust, a national nonprofit with the mission to preserve the agricultural trade for generations to come.

From the American Farmland Trust website:

  • Family farms who sell at farmers markets have nearly a 10 percent greater chance of staying in business than those selling goods through traditional channels. 
  • Businesses near farmers markets report higher sales on market days — supporting the local economy and generating extra tax revenue in the community. 
  • Farmers market shoppers save on average nearly 25 percent on food annually — when compared to shopping at grocery stores.

Throughout this summer Farmland Trust held its Farmers Market Celebration, during which the Moscow Market was voted the No. 1 farmers market in Idaho and one of the top 25 in the U.S. The public could vote for their market in five areas: People's Choice, Focus on Farmers, Healthy Food for All, Pillar of the Community and Champion for the Environment. Moscow's market placed at the top in each for all Idaho markets. 

The Moscow Farmers Market is held every Saturday, from 8 am-1 pm, through the end of October, in downtown Moscow's Friendship Square.

Here's a roundup of other regional farmers markets still running as this season's harvest begins to wane:

Bonners Ferry Farmers Market | Last day of market is this Saturday, Oct. 3, from 8 am-1 pm. At 6181 Kootenai St., Bonners Ferry, Idaho. (208-267-2780)

Chewelah Farmers Market | Fridays, through Oct. 23, from 11:30 am-5:30 pm. At the northwest corner of City Park. (509-963-4353)

Coeur d'Alene Farmers Market | Wednesdays, from 4-7 pm, through Oct. 28. At Sherman Ave. and Fifth St. (208-772-2290)

Emerson-Garfield Farmers Market | Fridays, from 3-7 pm, through Oct. 16. In the parking lot of Knox Presbyterian Church, 806 W. Knox Ave. (

Fairwood Flea & Farmers Market | Tuesdays, through Oct. 6, from 3-7 pm. At the Fairwood Shopping Center, 319 W. Hastings Rd. (466-0682)

Hayden Farmers Market | Saturdays, from 9 am-1:30 pm, through October 31. At the corner of Highway 95 and Prairie Avenue. (208-772-2290)

Kendall Yards Night Market | Wednesdays, from 4-8 pm, through Oct. 14. On Summit Parkway, between Cedar and Adams Alley. (

Liberty Lake Farmers Market | Saturdays, from 9 am-1 pm, through Oct. 10. Town Square Park, 1421 N. Meadowwood Ln. (290-3839)

Moscow Farmers Market | Saturdays, from 8 am-1 pm, through October 31. Friendship Square, Fourth Ave. and Main St. (208-883-7132)

Northeast Washington Farmers Market | Wednesdays and Saturdays, from 9 am-1 pm, through Oct. 31. At Main and Astor, downtown Colville. (509-935-0555)

Pullman Farmers Market | Wednesdays, from 3:30-6 pm, through Oct. 28. In the Spot Shop parking lot, 240 NE Kamiaken St. (509-334-3565)

Sandpoint Farmers Market | Wednesdays, from 3-5:30 pm and Saturdays, from 9 am-1 pm, through Oct. 10. Farmin Park, Third and Main. (208-597-3355)

South Perry Thursday Market | Thursdays, from 3-7 pm, through Oct. 29. The Shop parking lot, 924 S. Perry. (

Spokane Farmers Market | Saturdays and Wednesdays, from 8 am-1 pm, through Oct. 31. At 20 W. Fifth Ave. (995-0182)

West Central Marketplace | Tuesdays, from 3-6 pm, through mid-Oct. (see Facebook for updates). A.M. Cannon Park, 1920 W. Maxwell.

Scenes from the bustling Thursday Market in South Perry. - THURSDAY MARKET FACEBOOK
  • Thursday Market Facebook
  • Scenes from the bustling Thursday Market in South Perry.

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